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Caramel ice cream with crunchy sesame
Preparation info
- Makes about 1 quart ;
6 to 8
servings - Difficulty
Easy
- Ready in
1 hr
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Our favorite: This one is bitter hardly sweet at all, despite all the sugar, because when sugar is cooked to the dark-brown stage, it loses its sweetness. Use a heavy saucepan to make the caramel and you should have no trouble at all.
Ingredients
2¼ cups 1 quart 12
Method
- Put 1¼ cups of the sugar in a large heavy-bottomed saucepan and turn the heat to medium. Cook, occasionally shaking the pan but not stirring (you can scrape down the sides with a rubber spatula, but do not stir the sugar itself) until the sugar liquefies, bubbles, and turns dark brown, at least 10 minutes. Turn off the heat, then carefully add the milk—very carefully, as
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